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Old 06-05-2013, 11:59 AM
 
Location: Near Jax Beach
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Is there any taste difference in distilled white vinegar and regular white vinegar ?

I'm thinking about trying my hand making mayo and was wondering.
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Old 06-05-2013, 12:11 PM
B4U
 
Location: the west side of "paradise"
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I thought mayo used lemon juice. Not vinegar.
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Old 06-05-2013, 12:15 PM
 
Location: Near Jax Beach
65 posts, read 247,247 times
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This is what I was going to try;

mustard powder, salt, white vinegar, eggs and oil.

and I have some distilled white vinegar and just wondered.
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Old 06-05-2013, 12:56 PM
 
Location: Oxford, England
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I have never used vinegar in Mayo but I would have thought you want something which is as flavourless as possible. I think a lot of store bought mayos do use distilled vinegars so it must be fine.

I have always used Dijon mustard (or flavoured mustards depending on the kind of mayo I make) so let me know how it works with powder. Mine is basically oil ( usually sunflower) , Dijon, raw egg yolks, a pinch of salt and that's it. I do add herbs or other flavourings on occasion but I find the simplest if often the nicest. Are you using the vinegar as a preservative ? I only make enough for what I need so I never keep home made mayo.
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Old 06-05-2013, 01:18 PM
 
Location: Near Jax Beach
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No (vinegar as a preservative) !!

I really don't have a recipe yet as I was going to start experimenting.

Want to share your recipe ?
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Old 06-05-2013, 01:56 PM
 
Location: Oxford, England
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I'm afraid my recipe is not going to be very helpful as I play it by "ear" and have never used a recipe ( I'm French and I think most French people also do it the same from experience).

I put a teaspoon from one to two teaspoons of Dijon mustard in a bowl, add the raw egg yolk ( or yolks if the eggs are small), give it a light beating with a fork, and then gently start to introduce the oil a few drops at a time with a hand whisk until it starts to emulsify and becomes glossy and of the right consistency. I add a pinch a salt towards the end and finish beating it. I have never used an electric whisk so no idea how that would alter things.


Sometimes I add a drop or two of lemon juice and lemon zest, herbs or garlic ( for aioli) or something like sundried tomato paste, or even use flavoured mustards if I want to add a little extra "je ne sais quoi" and that's pretty much it.

Perfect with some good Ciabatta or as an accompaniment for fresh crab, lobster, langoustines, etc... poached salmon or even cold meats.

I have to say I love Mayo .
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Old 06-05-2013, 02:04 PM
 
Location: Near Jax Beach
65 posts, read 247,247 times
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Nice..... Thanks.

I also love Mayo :-)
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Old 06-05-2013, 02:17 PM
 
Location: Cody, WY
9,185 posts, read 10,131,783 times
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Quote:
Originally Posted by Mooseketeer View Post
I'm afraid my recipe is not going to be very helpful as I play it by "ear" and have never used a recipe ( I'm French and I think most French people also do it the same from experience).

I put a teaspoon from one to two teaspoons of Dijon mustard in a bowl, add the raw egg yolk ( or yolks if the eggs are small), give it a light beating with a fork, and then gently start to introduce the oil a few drops at a time with a hand whisk until it starts to emulsify and becomes glossy and of the right consistency. I add a pinch a salt towards the end and finish beating it. I have never used an electric whisk so no idea how that would alter things.


Sometimes I add a drop or two of lemon juice and lemon zest, herbs or garlic ( for aioli) or something like sundried tomato paste, or even use flavoured mustards if I want to add a little extra "je ne sais quoi" and that's pretty much it.

Perfect with some good Ciabatta or as an accompaniment for fresh crab, lobster, langoustines, etc... poached salmon or even cold meats.

I have to say I love Mayo .
I play it by ear as well. I would never use vinegar. We should use fresh mayo within a short time and not try to keep it.
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Old 06-05-2013, 02:53 PM
 
Location: Volcano
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Distilled vinegar and white vinegar are the same thing. It is produced by the vinegar fermentation of alcohol to produce acetic acid.

Besides being a pickling agent and preservative, and an anti-mold agent in some baked goods, it is also used to give a bit of tang to certain foods, where its fairly neutral taste won't overpower other flavors.

It is also used in mayonnaise recipes to acidify the oil and egg and water mixture to aid in emulsifying the liquid into a gel and giving it a tangy taste. A typical commercial mayonnaise recipe in the US includes white vinegar as 11% of its volume. Japanese mayos use cider vinegar or rice wine vinegar instead of white vinegar, giving them a distinctly different taste.

Some cooks, some recipes substitute lemon juice for vinegar, and a few omit it completely, but without the acid component the mayo is more likely to break.
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Old 06-05-2013, 05:50 PM
 
Location: New York City
4,036 posts, read 8,646,884 times
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Quote:
Originally Posted by councillor View Post
Is there any taste difference in distilled white vinegar and regular white vinegar ?

I'm thinking about trying my hand making mayo and was wondering.
White vinegar is very strong. Use it sparingly. Personally I would something a little less harsh, like sherry vinegar.
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